CN104171891A - Salty bitter gourd jasmine faint scent noodles and preparation method thereof - Google Patents

Salty bitter gourd jasmine faint scent noodles and preparation method thereof Download PDF

Info

Publication number
CN104171891A
CN104171891A CN201410313852.6A CN201410313852A CN104171891A CN 104171891 A CN104171891 A CN 104171891A CN 201410313852 A CN201410313852 A CN 201410313852A CN 104171891 A CN104171891 A CN 104171891A
Authority
CN
China
Prior art keywords
parts
powder
jasmine
water
salt
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410313852.6A
Other languages
Chinese (zh)
Inventor
余惠
Original Assignee
余惠
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 余惠 filed Critical 余惠
Priority to CN201410313852.6A priority Critical patent/CN104171891A/en
Publication of CN104171891A publication Critical patent/CN104171891A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17Amino acids, peptides or proteins
    • A23L33/185Vegetable proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/109Types of pasta, e.g. macaroni or noodles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses salty bitter gourd jasmine faint scent noodles which are prepared from the following raw materials in parts by weight: 225 to 255 parts of wheat flour, 5 to 7 parts of pork powder, 5 to 7 parts of sugarcane juice, 4 to 6 parts of oat powder, 7 to 9 parts of bitter gourd freeze-dried powder, 3 to 5 parts of carotene, 4 to 6 parts of duck meat, 4 to 6 parts of butter, 6 to 7 parts of sea weed, 5 to 8 parts of olive, 6 to 7 parts of sorghum protein powder, 3 to 4 parts of jasmine flower, 1 to 2 parts of merremia sibirica, 2 to 3 parts of myristica fragrans, 1 to 2 parts of gynostemma pentaphylla, 3 to 4 parts of camellia flower, proper amount of table salt and water and 7 to 10 parts of nutrition additive powder. On the basis of common noodles, the sugarcane juice and the jasmine flower which are capable of promoting appetite and having a fresh taste, the bitter gourd capable of clearing away heat and toxic materials and the duck meat and the sea weed which are rich in nutrition are added into the salty bitter gourd jasmine faint scent noodles so as to achieve an excellent effect under the excellent matching of all the raw materials, so that the obtained noodles are rich in nutritive value and have a jasmine faint scent when being eaten. As a result, the appetite of an eater is greatly promoted.

Description

Salty vermicelli of balsam pear jasmine delicate fragrance and preparation method thereof
?
Technical field
The present invention relates generally to vermicelli field, relates in particular to salty vermicelli of a kind of balsam pear jasmine delicate fragrance and preparation method thereof.
Background technology
If vermicelli are that a kind of thin hair, pure white light are tough, and resistance toly deposit, the manual wheaten food of resistant to cook, have roundly and thin, also have widely and flat, principal item has common vermicelli, pattern vermicelli, handcraft dried noodle etc.; Divide by the kind of auxiliary material have egg noodle, tomato vermicelli, spinach vermicelli, carrot vermicelli, kelp vermicelli, lysine vermicelli etc.At present, vermicelli have formed the general layout of the common development such as staple food type, flavor type, auxotype, health.Vermicelli because mouthfeel is good, instant, price be low, be easy to storage, is one of main wheaten food of liking of people always.
Summary of the invention
The object of the invention is exactly for salty vermicelli of a kind of balsam pear jasmine delicate fragrance and preparation method thereof are provided.
The present invention is achieved by the following technical solutions:
The salty vermicelli of a kind of balsam pear jasmine delicate fragrance, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 225-255, powder of pork 5-7, sugar-cane juice 5-7, oatmeal 4-6, balsam pear freeze-dried powder 7-9, carrotene 3-5, duck 4-6, butter 4-6, sea-tangle 6-7, olive 5-8, sorghum gluten powder 6-7, Jasmine 3-4, Merremia sibirica (L.) Hall. F.-Ipomoea sibirica (L.) Bess 1-2, nutmeg 2-3, gynostemma pentaphylla 1-2, camellia 3-4, salt is appropriate, water is appropriate, powder 7-10 is added in nutrition;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Fresh fish head 12-15, green tea 3-4, black rice flour 8-9, ripe almond 4-6, cherry tomato 5-7, fried gluten puff 4-5, Chinese little greens 3-6, bighead atractylodes rhizome 0.8-1, fresh sugarcane top 1-1.2, pineapple leaves 0.9-1.3, Chinese goldthread leaf 1-1.5, radish seed 1-2, salt 0.5-1, the whole shaddock of belt leather are appropriate;
Preparation method is: (1) adds certain amount of boiling water by green tea and brews, and adds salt in tea, obtains tea salt solution; After going the gill to clean on fresh fish head, insert in tea salt solution and soak 20-30 minute, discharging, inserts fish head in pressure cooker, adds 4-6 times of water, and heating pressurization, until fish skull is softening, continues to be heated to water dry, and discharging is pulverized, and obtains a fish mud;
(2) bighead atractylodes rhizome, fresh sugarcane top, pineapple leaves, Chinese goldthread leaf, radish seed are mixed, water extraction 2-3 time, filters merging filtrate; The top of the whole shaddock of belt leather is punched, shaddock flesh is taken out and mixes making beating with cherry tomato, Chinese little greens and above-mentioned filtrate, obtain slurries, pomelo peel is stand-by;
(3) ripe almond, fried gluten puff are mixed, pulverize, mix with black rice flour, obtain face powder material; A fish mud, slurries, face powder material are mixed, stir, pour in pomelo peel, the pomelo peel that is placed with mixed material is inserted in steamer, big fire is steamed to material well-done, and pomelo peel is cut in discharging, and material is taken out, and dries and pulverizes, and to obtain final product.
The preparation method of the described salty vermicelli of balsam pear jasmine delicate fragrance, is characterized in that comprising the following steps:
(1) by duck section, butter is melted, brush respectively after one deck butter on the two sides of duck sheet, to deliver to baking box and be baked to duck water content and drop to 7%-8%, discharging, pulverizes, and obtains roast duck powder;
(2) sea-tangle, olive are mixed, then add sugar-cane juice, carrotene to mix making beating, obtain fruit vegetable nutrient slurries;
(3) Jasmine, Merremia sibirica (L.) Hall. F.-Ipomoea sibirica (L.) Bess, nutmeg, gynostemma pentaphylla, camellia are mixed and be placed in pot, add 6-8 times of water, little fire decocts 40-50 minute, and filter cleaner, obtains liquid; Liquid is placed in to pot, adds powder of pork, oatmeal, balsam pear freeze-dried powder slow fire to boil, spraying is dry, obtains health-care powder;
(4), by step (1), (2), (3) material after treatment, mix with each raw material of residue except salt, water and fruit vegetable nutrient slurries; Salt, fruit vegetable nutrient slurries are added to the water, after salt dissolves completely, mix with above-mentioned powder, through and face, wake up face, wire rod, after bar, added, stretching, undercarriage are processed, to obtain final product.
Advantage of the present invention is:
Vermicelli of the present invention are on the basis of common noodles, added there is appetizing and hearty appetite, sugar-cane juice, Jasmine that taste is pure and fresh, there is the balsam pear of clearing heat and detoxicating effect, nutritious duck, sea-tangle, each raw material has reached preferably effect with proportioning preferably, the vermicelli that obtain are of high nutritive value, eat and have jasmine delicate fragrance, and people's appetite is opened greatly.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The salty vermicelli of a kind of balsam pear jasmine delicate fragrance, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 255, powder of pork 7, sugar-cane juice 7, oatmeal 6, balsam pear freeze-dried powder 9, carrotene 5, duck 6, butter 6, sea-tangle 7, olive 8, sorghum gluten powder 7, Jasmine 4, Merremia sibirica (L.) Hall. F.-Ipomoea sibirica (L.) Bess 2, nutmeg 3, gynostemma pentaphylla 2, camellia 4, salt is appropriate, water is appropriate, nutrition add powder 10;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Fresh fish head 15, green tea 4, black rice flour 9, ripe almond 6, cherry tomato 7, fried gluten puff 5, Chinese little greens 6, the bighead atractylodes rhizome 1, fresh sugarcane top 1.2, pineapple leaves 1.3, Chinese goldthread leaf 1.5, radish seed 2, salt 1, the whole shaddock of belt leather are appropriate;
Preparation method is: (1) adds certain amount of boiling water by green tea and brews, and adds salt in tea, obtains tea salt solution; After going the gill to clean on fresh fish head, insert in tea salt solution and soak 30 minutes, discharging, inserts fish head in pressure cooker, adds 6 times of water, and heating pressurization, until fish skull is softening, continues to be heated to water dry, and discharging is pulverized, and obtains a fish mud;
(2) bighead atractylodes rhizome, fresh sugarcane top, pineapple leaves, Chinese goldthread leaf, radish seed are mixed, water extraction 3 times, filters merging filtrate; The top of the whole shaddock of belt leather is punched, shaddock flesh is taken out and mixes making beating with cherry tomato, Chinese little greens and above-mentioned filtrate, obtain slurries, pomelo peel is stand-by;
(3) ripe almond, fried gluten puff are mixed, pulverize, mix with black rice flour, obtain face powder material; A fish mud, slurries, face powder material are mixed, stir, pour in pomelo peel, the pomelo peel that is placed with mixed material is inserted in steamer, big fire is steamed to material well-done, and pomelo peel is cut in discharging, and material is taken out, and dries and pulverizes, and to obtain final product.
The preparation method of the described salty vermicelli of balsam pear jasmine delicate fragrance, is characterized in that comprising the following steps:
(1) by duck section, butter is melted, brush respectively after one deck butter on the two sides of duck sheet, to deliver to baking box and be baked to duck water content and drop to 8%, discharging, pulverizes, and obtains roast duck powder;
(2) sea-tangle, olive are mixed, then add sugar-cane juice, carrotene to mix making beating, obtain fruit vegetable nutrient slurries;
(3) Jasmine, Merremia sibirica (L.) Hall. F.-Ipomoea sibirica (L.) Bess, nutmeg, gynostemma pentaphylla, camellia are mixed and be placed in pot, add 8 times of water, little fire decocts 50 minutes, and filter cleaner, obtains liquid; Liquid is placed in to pot, adds powder of pork, oatmeal, balsam pear freeze-dried powder slow fire to boil, spraying is dry, obtains health-care powder;
(4), by step (1), (2), (3) material after treatment, mix with each raw material of residue except salt, water and fruit vegetable nutrient slurries; Salt, fruit vegetable nutrient slurries are added to the water, after salt dissolves completely, mix with above-mentioned powder, through and face, wake up face, wire rod, after bar, added, stretching, undercarriage are processed, to obtain final product.

Claims (2)

1. the salty vermicelli of balsam pear jasmine delicate fragrance, is characterized in that being made up of the raw material of following weight portion:
Wheat flour 225-255, powder of pork 5-7, sugar-cane juice 5-7, oatmeal 4-6, balsam pear freeze-dried powder 7-9, carrotene 3-5, duck 4-6, butter 4-6, sea-tangle 6-7, olive 5-8, sorghum gluten powder 6-7, Jasmine 3-4, Merremia sibirica (L.) Hall. F.-Ipomoea sibirica (L.) Bess 1-2, nutmeg 2-3, gynostemma pentaphylla 1-2, camellia 3-4, salt is appropriate, water is appropriate, powder 7-10 is added in nutrition;
Described nutrition is added powder and is made up of the raw material of following weight portion:
Fresh fish head 12-15, green tea 3-4, black rice flour 8-9, ripe almond 4-6, cherry tomato 5-7, fried gluten puff 4-5, Chinese little greens 3-6, bighead atractylodes rhizome 0.8-1, fresh sugarcane top 1-1.2, pineapple leaves 0.9-1.3, Chinese goldthread leaf 1-1.5, radish seed 1-2, salt 0.5-1, the whole shaddock of belt leather are appropriate;
Preparation method is: (1) adds certain amount of boiling water by green tea and brews, and adds salt in tea, obtains tea salt solution; After going the gill to clean on fresh fish head, insert in tea salt solution and soak 20-30 minute, discharging, inserts fish head in pressure cooker, adds 4-6 times of water, and heating pressurization, until fish skull is softening, continues to be heated to water dry, and discharging is pulverized, and obtains a fish mud;
(2) bighead atractylodes rhizome, fresh sugarcane top, pineapple leaves, Chinese goldthread leaf, radish seed are mixed, water extraction 2-3 time, filters merging filtrate; The top of the whole shaddock of belt leather is punched, shaddock flesh is taken out and mixes making beating with cherry tomato, Chinese little greens and above-mentioned filtrate, obtain slurries, pomelo peel is stand-by;
(3) ripe almond, fried gluten puff are mixed, pulverize, mix with black rice flour, obtain face powder material; A fish mud, slurries, face powder material are mixed, stir, pour in pomelo peel, the pomelo peel that is placed with mixed material is inserted in steamer, big fire is steamed to material well-done, and pomelo peel is cut in discharging, and material is taken out, and dries and pulverizes, and to obtain final product.
2. the preparation method of the salty vermicelli of balsam pear jasmine delicate fragrance according to claim 1, is characterized in that comprising the following steps:
(1) by duck section, butter is melted, brush respectively after one deck butter on the two sides of duck sheet, to deliver to baking box and be baked to duck water content and drop to 7%-8%, discharging, pulverizes, and obtains roast duck powder;
(2) sea-tangle, olive are mixed, then add sugar-cane juice, carrotene to mix making beating, obtain fruit vegetable nutrient slurries;
(3) Jasmine, Merremia sibirica (L.) Hall. F.-Ipomoea sibirica (L.) Bess, nutmeg, gynostemma pentaphylla, camellia are mixed and be placed in pot, add 6-8 times of water, little fire decocts 40-50 minute, and filter cleaner, obtains liquid; Liquid is placed in to pot, adds powder of pork, oatmeal, balsam pear freeze-dried powder slow fire to boil, spraying is dry, obtains health-care powder;
(4), by step (1), (2), (3) material after treatment, mix with each raw material of residue except salt, water and fruit vegetable nutrient slurries; Salt, fruit vegetable nutrient slurries are added to the water, after salt dissolves completely, mix with above-mentioned powder, through and face, wake up face, wire rod, after bar, added, stretching, undercarriage are processed, to obtain final product.
CN201410313852.6A 2014-07-03 2014-07-03 Salty bitter gourd jasmine faint scent noodles and preparation method thereof Pending CN104171891A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410313852.6A CN104171891A (en) 2014-07-03 2014-07-03 Salty bitter gourd jasmine faint scent noodles and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410313852.6A CN104171891A (en) 2014-07-03 2014-07-03 Salty bitter gourd jasmine faint scent noodles and preparation method thereof

Publications (1)

Publication Number Publication Date
CN104171891A true CN104171891A (en) 2014-12-03

Family

ID=51953457

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410313852.6A Pending CN104171891A (en) 2014-07-03 2014-07-03 Salty bitter gourd jasmine faint scent noodles and preparation method thereof

Country Status (1)

Country Link
CN (1) CN104171891A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105104998A (en) * 2015-08-19 2015-12-02 安徽成祥面粉有限责任公司 Barbecue-flavored fine dried noodles and producing method thereof
CN106174400A (en) * 2016-07-11 2016-12-07 李俏梅 A kind of Fructus Citri grandis spiced salt and preparation method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101564158A (en) * 2008-04-23 2009-10-28 刘泳宏 Natural five-color sugar-reducing nutritious noodle and method for preparing same
CN103222589A (en) * 2013-03-30 2013-07-31 安徽金禾粮油集团有限公司 Nutritive dry noodles with mashed ginseng vegetables and chicken bones and preparation method thereof
CN103431290A (en) * 2013-09-06 2013-12-11 湖南海清食品发展有限责任公司 Preparation method of buckwheat-bitter gourd-medlar noodles
CN103535615A (en) * 2013-11-01 2014-01-29 合肥市财锦食品有限公司 Fat-reducing fine dried noodles containing wax gourd
CN103844192A (en) * 2014-02-11 2014-06-11 刘卫春 Nutrient folium mori-konjak fine dried noodles and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101564158A (en) * 2008-04-23 2009-10-28 刘泳宏 Natural five-color sugar-reducing nutritious noodle and method for preparing same
CN103222589A (en) * 2013-03-30 2013-07-31 安徽金禾粮油集团有限公司 Nutritive dry noodles with mashed ginseng vegetables and chicken bones and preparation method thereof
CN103431290A (en) * 2013-09-06 2013-12-11 湖南海清食品发展有限责任公司 Preparation method of buckwheat-bitter gourd-medlar noodles
CN103535615A (en) * 2013-11-01 2014-01-29 合肥市财锦食品有限公司 Fat-reducing fine dried noodles containing wax gourd
CN103844192A (en) * 2014-02-11 2014-06-11 刘卫春 Nutrient folium mori-konjak fine dried noodles and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105104998A (en) * 2015-08-19 2015-12-02 安徽成祥面粉有限责任公司 Barbecue-flavored fine dried noodles and producing method thereof
CN106174400A (en) * 2016-07-11 2016-12-07 李俏梅 A kind of Fructus Citri grandis spiced salt and preparation method thereof

Similar Documents

Publication Publication Date Title
CN104305292A (en) Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof
CN104305290A (en) Rib-flavored nutritious roast duck and preparation method thereof
CN104431966A (en) Spicy seafood soybean sauce and preparation method thereof
CN102894281A (en) High-protein nutrient dried noodles
CN104522522A (en) Tomato and seafood flavored noodles and a preparation method thereof
CN103948010A (en) Blood nourishing and eyesight improving beef sauce and preparation method thereof
CN104431971A (en) Health fungoid low-salt soybean sauce and preparation method thereof
CN104171548A (en) Chicken feed formula for improving laying rate and preparation method thereof
CN103976228A (en) Pork trotter beautifying porridge and preparation method thereof
CN104171891A (en) Salty bitter gourd jasmine faint scent noodles and preparation method thereof
JP2013252061A (en) Food containing meat grain and/or meat powder and method of manufacturing the same
CN104187366A (en) Papaw/donkey-hide gelatin healthcare salty fine dried noodles and preparing method thereof
CN104431967A (en) Sea cucumber and shredded chicken soybean paste and preparation method thereof
CN104187796A (en) Vinous flavor crisp fried duck tongue and preparation method thereof
CN104304998A (en) Matcha flavor rice crust and preparation method thereof
CN104366539A (en) Nutritional spicy roasted duck with egg and preparation method thereof
CN104171886A (en) Honey-tremella stomach-nourishing salty fine dried noodles and preparation method thereof
CN105249294A (en) Chinese pepper flavored grilled fish and processing technology thereof
KR20120105141A (en) Instant rice food
CN104171887A (en) Potato-pork blood salty fine dried noodles and preparation method thereof
CN103948005A (en) Beautifying and health preserving beef sauce and preparation method thereof
CN103689436A (en) Nutrient wheat germ powder and preparation method thereof
KR20150031620A (en) Manufacturing Method of Premix Flour of Bindaetteok
CN103918986B (en) Delicious fermented bean curd congee and preparation method thereof
CN104187365A (en) Coarse cereal salty fine dried noodle and preparing method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20141203